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2014 (published: 11.09.2014)
Number 3(21)
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Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations
Piriev A.U., Gunkova P.I.
Keywords: curd, curd yield, protein preparation, starter cultures, the duration of ripening.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations
Protein deficiency that exists in the world today, significantly affects human health. Make up for this deficit is only possible by eating biologically valuable food such as, for example, curd. Using protein preparations in the production of curd can increase yield without compromising the quality and it cut its price,making it more accessible to a diverse population.However, when making the proteins are cases reducing the activity of leaven cultures of lactic acid bacteria and, as a consequence, slow process of ripening, resulting in a deterioration in the quality of the finished product.The paper shows the influence of some leaven cultures for curd production process of milk farms Leningrad region of different composition using protein preparations.It was found that in the development of curd with protein preparations Stabiprot ZCME, using starter culture CHOOZIT TA LYO, compared with the development with leaven MTm, duration of fermentation is greater than about one hour, the yield of curd does not change significantly, the organoleptic characteristics somewhat higher.
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Keywords: curd, curd yield, protein preparation, starter cultures, the duration of ripening.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License